Changes in vineyard productive attributes and phytochemical composition of sauvignon blanc grape and wine induced by the application of silicon and calcium-Reference-Cited by-同舟云学术

Changes in vineyard productive attributes and phytochemical composition of sauvignon blanc grape and wine induced by the application of silicon and calcium

Published:2020-01-13 Issue:4 Volume:100 Page:1547-1557
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Gomes Trilícia Margarida¹,Mazon Luiza Freitas¹,Panceri Carolina Pretto²,Machado Bruno Dalazen²,Brighenti Alberto³,Burin Vívian Maria¹,Bordignon‐Luiz Marilde T¹^ORCID

Affiliation:

1. Department of Food Science and TechnologySanta Catarina Federal University Florianópolis Brazil

2. Santa Catarina Federal Institute, Campus Urupema Urupema Brazil

3. Department of Plant ScienceSanta Catarina Federal University Florianópolis Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação de Amparo à Pesquisa e Inovação do Estado de Santa Catarina

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10163

Reference52 articles.

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4. Changes in vineyard establishment and canopy management urged by earlier climate-related grape ripening: A review

5. FAO F and AO of the UN. Sustainable Agriculture Sustainable Development Goals (2015). Available:http://www.fao.org/sustainable-development-goals/overview/fao-and-the-post-2015-development-agenda/sustainable-agriculture/en/[29 August 2019].

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